Salt Spring Island Artisan Vinegar

from orchard to bottle

Oak Aged Blackberry Balsamic Vinegar

Harvest Moon Cocktail

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  • Preserved Organic Lime
  • 1 oz Salt Spring Shine Hive Vodka 
  • 1-1/2 oz Salt Spring Wild Ginger Root Cider
  • 1/2 oz Drinking Vinegar / Gastrique*
  • dash Bittered Sling Clingstone Peach
  • garnish: Candied Organic Ginger & Preserved Lime

To make the Drinking Vinegar:

  •   Oak Aged Blackberry Balsamic (3 parts)
  •   Salt Spring Shine Estate Honey (1 part)
  •   Rich simple Syrup (1.25 parts)
  •   Organic Almond Extract  (literally like less than 1% of a part, just a single small drop)

Rim an unchilled martini glass with a preserved lime, for maximum aromatics.

In a shaker filled with ice, combine the Vodka and Cider.

Stir it, don’t shake it, the ginger cider is carbonated.

Strain the vodka and ginger cider into the martini glass.

Slowly pour the drinking vinegar down the side of the martini glass. It’s so heavy with all that sugar and vinegar it will sink to the bottom with any problem.

Garnish with a thinly cut piece of candied ginger wrapped around a sliver of preserved lime and skewered, like an olive in a regular martini.

Thanks to John King for this very Salt Spring creation!

 

 

Chopped Salad With Maple Sesame Vinaigrette Dressing

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  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons Oak Aged Blackberry Balsamic Vinegar
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon soy sauce or tamari
  • 1 clove garlic, finely minced

In a small bowl, whisk 1 Tablespoon of olive oil, the sesame oil, vinegar, maple syrup, soy sauce and minced garlic.

Salad:

  • 1 small bunch kale
  • 1 small head of Napa cabbage, shredded
  • 1 baby book choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seed or toasted sesame seeds
  • freshly ground pepper to taste

Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.  In a large bowl combine the kale and remaining Tablespoon of olive oil.  Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).   Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.  Let the salad stand for 10 minutes to marinate.  Top with seeds and season with freshly ground pepper.

Thanks to Bree’s mom Judi for this recipe!

Basil Blackberry Bliss

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  • 1/2 oz Oak Aged Blackberry Balsamic
  • 1/2 oz simple syrup 
  • 1 oz Vodka 
  • 6-8 basil leaves 
  • 1 slice squeezed lime 
  • 1 oz cranberry juice 
  • 1 oz soda 

Combine balsamic, simple syrup, vodka, basil leaves, lime and cranberry juice in shaker.  Add ice and shake vigorously for 10 seconds.  Strain over ice into cocktail glass.  Add soda an stir in gently.  Garnish with basil leaf and serve.